Warm Greek Style Rice Salad Recipes

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WARM GREEK-STYLE RICE SALAD



Warm Greek-style Rice Salad image

This is from my Cookshelf Rice and Risotto cookbook. I have not tried it. Cook time is estimation of time it takes to cook the rice. It looks yummy!

Provided by Bobtail

Categories     Greek

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 cup long grain white rice
1/3 cup extra virgin olive oil
2 -3 tablespoons lemon juice
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
2 large ripe tomatoes, seeded and chopped
1 red bell peppers or 1 green bell pepper, seeded and chopped
2 1/4 ounces kalamata olives or 2 1/4 ounces other brine-cured black olives, pitted and halved
8 ounces feta cheese, crumbled,plus
extra feta cheese, cubed,for garnish
1 tablespoon capers, rinsed and drained
2 -4 tablespoons fresh parsley or 2 -4 tablespoons fresh cilantro, chopped
salt
pepper
diced cucumber, to garnish

Steps:

  • Cook rice till tender.
  • Drain and rinse under hot water.
  • Drain again.
  • Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
  • Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
  • Stir to coat.
  • Toss along with the rice in a large bowl.
  • Garnish individual servings with feta cheese and diced cucumbers.

MY MOM'S GREEK LEMON RICE



My Mom's Greek Lemon Rice image

This was the Greek lemon rice that I grew up on. It's simple and flavorful. I hope you all enjoy it.

Provided by BlutoNYC

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 12

Number Of Ingredients 6

½ stick butter
2 cups converted long-grain white rice
1 (32 fluid ounce) container chicken broth
½ lemon, juiced
1 teaspoon salt
3 bay leaves

Steps:

  • Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
  • Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
  • Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.7 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 579.6 mg, Sugar 0.5 g

MEDITERRANEAN RICE SALAD WITH VEGETABLES



Mediterranean Rice Salad with Vegetables image

This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.

Provided by lacucinadinadia

Categories     Salad     Grains     Rice Salad Recipes

Time 43m

Yield 4

Number Of Ingredients 13

4 cups water
2 cups uncooked white rice
2 tablespoons extra-virgin olive oil, divided
1 teaspoon herb salt
1 tablespoon chopped capers
1 sprig fresh parsley, chopped
½ lemon, zested
3 zucchini, peeled and grated
2 carrots, peeled and grated
½ yellow bell pepper, cut into cubes
½ red bell pepper, cut into cubes
1 lemon, juiced
salt to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
  • Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g

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